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+ servings

Ricotta Basil Pesto Cherry Tomato Galette

Creamy ricotta and flavorful basil pesto compliment sweet summer-fresh cherry tomatoes incredibly in this beautiful summertime cherry tomato galette!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 cup fresh basil leaves
  • 1/2 cup pine nuts
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Pie pastry for one 9-in pie
  • 1/2 cup ricotta cheese
  • 2 cups halved fresh cherry tomatoes
  • 1 large egg, mixed with 1 tablespoon water


  • Place basil leaves, pine nuts, garlic, 1/4 cup Parmesan, and salt and pepper to taste in a food processor. Drizzle olive oil through top while running food processor, scraping down the sides as necessary until pesto is smooth. Set aside for a moment.
  • Roll prepared pie dough out into a 9-in circle. Spread ricotta cheese to within 1-in of edges and top with half of pesto. Arrange cherry tomatoes in the middle.
  • Gather up edges of dough and fold over tomatoes to create a 1-in border. Brush the crust of galette with egg/water wash and drizzle remaining pesto over tomatoes. Top with remaining 1/4 cup Parmesan cheese.

  • Bake galette at 400F 30-35 minutes until crust is golden and tomatoes are bubbly. Cool galette at least 10 minutes before slicing into wedges and serving warm. Enjoy!